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THAI FRIED RICE

INGREDIENT

2 large egg, beaten and scrambled in 2 tbsp peanut oil, if needed add more oil
1 large onion, pealed, cut into pieces and chopped
2 clove garlic, finely minced
salt to taste
1tsp each, brown sugar and honey
2-3 tbsp hot chili sauce (or to taste)
2 cups pre-cooked rice, thawed
1/2 cup mixed diced baby carrot, diced green peppers (optional), small cut pieces of green
onion (green part only), green peas, dry white raisin (kismis)
1/4 lb precooked either diced skinless chicken breast,
or beef, or skinned, deveined, tail removed shrimp,
a very small quantity, crushed cashew nut

Method

Over medium flame heat the remaining
oil from scramble eggs (if needed add 1-2 tbsp peanut
oil) in a pan; stir fry onion, garlic, salt, sugar,
honey for 3-4 minutes, or until onion and garlic just
turned golden. Add chili sauce mixing well. Simmer
for 30-40 seconds.

Add cooked rice, vegetables, raisin, cubed chicken,
(or beef or shrimp as preferred), and cashew. Stir-fry
for a minute or two, or until rice and other
ingredients have nicely blended.

Reduce heat to bare minimum to keep rice warm.
Serve either as a main dish with hot chili sauce on
the side for those who like added heat, or with other
main gravy dish(s).

Copyright 2003 Brought to you
by The Anta Kadi and Recipes